Home-made ricotta salad

Basil infused olive oil goes well with caprese salad as well

Prep 0 h : 20 m
Cook 0 h : 30 m


  • 1 litre full-cream milk

    300ml buttermilk

    300ml cream

    A pinch of sea salt flakes

    1 tbsp lemon juice

    1 head butter lettuce leaves

    50g baby rocket

    250g roasted red pepper

    250g marinated aubergine

    2 tbsp roasted pine nuts, to serve


    10 large basil leaves

    250ml extra virgin olive oil

    1 sprig rosemary

    1 clove garlic, bruised


  • Line a large sieve with muslin and place it over a large mixing bowl.

    Combine the milk, buttermilk and cream in a large saucepan.

    Place over a medium heat and stir continuously until it comes to a rolling boil or reaches 95°C on a food thermometer.

    Add the salt and stir in the lemon juice.

    Continue to stir until the curds and whey separate.

    As soon as this happens, remove saucepan from the heat and continue stirring for a minute.

    Pour liquid into prepared sieve; leave to drain until all liquid has drained into a bowl.

    Bring sides of muslin together to form a ball; squeeze gently to encourage any more liquid to drain.

    Transfer to a medium bowl and refrigerate overnight.

    To prepare basil oil, bring a small saucepan of salted water to the boil.

    Add basil leaves to water, then immediately drain into a colander.

    Run leaves under cold water.

    Press leaves between a few sheets of paper towel to remove excess water.

    Put basil leaves into a blender with the olive oil and blend until smooth.

    Strain oil through a piece of muslin into a jar or bottle.

    Add the rosemary and garlic; store until ready to use.

    Serve ricotta with the butter lettuce, rocket, red capsicum and eggplant.

    Drizzle with the basil oil and top with pine nuts.